Fall Chilli {The Vegan Way}

By Patricia • • 15 Sep 2013


This was my first attempt at a vegan, gluten-free chilli recipe. As one of my husband’s favourite recipes, this is something I hope to one day perfect. This version turned out a bit “indian” as my husband put it, possibly because of the powerful curry taste which is something we both loved. However it’s definitely something you can skip if curry is not your thing. We both truly enjoyed it and would definitely make it again.



2 red bell peppers

1 yellow pepper

2 carrots

1 celery stick

4-5 large tomatoes, or approximately a pound of cherry tomatoes

1 large eggplant

1 large onion

3-5 garlic cloves depending on how much you love garlic

1 potent dried spicy pepper

1 can tomatoe puree

2 cans of beans (we used white, you can also use the traditional kidney beans)

1 bag of soy protein (textured vegetable protein/soy chunks)

1 tbsp curry powder

1-3 tbsp chilli powder (depending on the spiciness you desire)

1 tsp brown sugar

5 tbsp olive oil (split)

3 bay leaves

1 tsp ground cumin

fresh oregano, basil and rosemary to add at the end




Heat oven to 400 F and chop all the vegetables. Thin slices make the best for the grill. For the garlic, add it whole and just use as many cloves as you wish. Place all the vegetables except the tomatoes, carrots and celery, on an aluminium foil and put them on a baking sheet or directly the rack in your oven. Bake them for about 30 minutes depending on your oven, turning them over half way through. The veggies should be a bit burnt to give the chilli the smoked flavour.


In the meantime bring 1 L of water to a boil, adding tomatoe puree and the fresh tomatoes. Separately fry the soy protein in a non-stick frying pan with 1-2 tbsp corn oil, chopped celery and finely diced carrots for about 15 minutes. When the vegetables are done, put them in a food processor and blend until a chunky consistency is reached. Add the soy mixture to the soup along with the baked vegetables, the dried herbs, beans and brown sugar. After bringing to a boil, simmer on low heat covered for 2-3 hours.

While waiting for the chilli to simmer, I enjoyed a home-made pumpkin spice latte, courtesy of this lovely and very easy recipe.


About 10 minutes before turning the stove off, add salt and pepper to taste, as well as the remaining 2 tbsp olive oil and fresh herbs.


Enjoy on a cold and rainy fall day, or anytime of the year! :)


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